Culture of Belonging
As our communities become more culturally diverse, our cafeterias must maintain a strong sense of inclusivity and belonging. Just as food is a source of comfort for many of us, foods familiar to students foster a sense of community and pride.
The inclusion of diverse menu items not only creates a sense of home for our students who can identify with those foods but also teaches students about a variety of cultures, food habits, and preferences.
Students are more likely to try food if their friends are eating it, so a diverse menu can spark conversations among students about their cultures and traditions; a more inclusive school community is an added benefit.
As with any new initiative, building awareness and excitement among the food service staff is key.
New Nutritional Requirements
A diverse menu not only can help school food service programs better meet their students’ needs, it may also contribute to meeting changing nutritional requirements. Last year, the U.S. Department of Agriculture released the final rule for child nutrition programs, making requirements consistent with the 2020–2025 Dietary Guidelines for Americans. By school year 2027–2028, a week’s worth of breakfast menus must contain fewer than 10% of calories from added sugars.
The typical school breakfast is predominantly European and often includes sweet pastries, such as cinnamon rolls, Danishes, muffins, and breakfast breads. As we seek ways to cut back on sugar, we can look to other countries where more savory items are often on the menu.
In Latin America, breakfast burritos with potatoes are popular, and molletes — an open-faced sandwich — with beans and cheese are common. Brazilians eat cold cuts, cheese, and rolls with fruit. In Middle Eastern countries, eggs, dates, cheese, nuts, and seeds are often found on the breakfast table.
By seeking inspiration from a variety of cultures, we can meet the lower sugar requirements and offer our students a greater variety of food.
It Starts in the Kitchen
As with any new initiative, building awareness and excitement among the food service staff is key. When we began introducing Indian foods to the menu, our professional development luncheon included the new options, and the manufacturer of the Indian food spoke to the group about how to prepare the new recipes using spices and flavors typically found in Indian cuisine. That lesson stuck with the staff, and they were able to share what they learned with the students when they served the Indian food.
A rule in our kitchens is we don’t “yuck other people’s yums.” It is okay to dislike something, but negative comments about smell, texture, or taste can offend not only the cook but also someone whose heritage is represented by that food.
With the goal of increasing the diversity of our menus, we asked the staff to introduce ideas and recipes that the kitchen could try. Acknowledging the diversity of our community that is represented in our food service staff, I encouraged them to show us not only what is authentic but also what their own kids love to eat. In pursuit of a more diverse menu, we have included several new food items from around the world and have had a more favorable response than we expected.
Food for Thought
Expanding the diversity of your menus has no downside. The school lunch offerings satisfy the needs of your community, the students, and the food service program. This expansion of offerings also provides endless learning opportunities for staff and students while creating a school community that cherishes and celebrates the uniqueness of all.